Chard, Black Chanterelles, Roasted Shallots, and Pecans

by Patrick Hamilton

Serving Size: 8
Preparation Time: 1 hour



Preheat the oven to 350°F

  1. Toss the shallots and pecans with some olive oil. Roast for 30 minutes in the oven. Stir a few times.
  2. Thoroughly wash chard in three rinses and chop large. Set aside.
  3. Sauté the blacks in the butter until just done. Set aside.
  4. Boil water and add chard, cook until done. Drain well—press out excess water.
  5. Put chard in serving pan, put blacks atop then shallots and pecans. Squeeze lemon over. Add butter, salt and pepper.

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.